Coleson Foods, Inc.

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Breaded Scallops Okra and Jalapeño

Print Recipe
Breaded Scallops Okra and Jalapeño
Large Scallops
Course Appetizer
Servings
People
Ingredients
  • 4 pcs Coleson’s Catch Scallops thawed
  • 16 Okra ½ inch slices
  • 10 Jalapeño ½ inch slices
  • Flour seasoned with Italian Seasoning & Garlic Salt
  • Egg
  • Milk
  • Bread Crumbs
  • Salt and Pepper to taste
  • Canola oil
Course Appetizer
Servings
People
Ingredients
  • 4 pcs Coleson’s Catch Scallops thawed
  • 16 Okra ½ inch slices
  • 10 Jalapeño ½ inch slices
  • Flour seasoned with Italian Seasoning & Garlic Salt
  • Egg
  • Milk
  • Bread Crumbs
  • Salt and Pepper to taste
  • Canola oil
Large Scallops
Instructions
  1. In 3 separate bowls, have flour mixture, egg whisked with milk, and bread crumbs ready.  
  2. Season the scallops with salt and pepper and toss in flour, then egg, then bread crumbs, one at a time.  
  3. Do the same with the okra and jalapeño.  
  4. Sauté in hot oil, turning to brown.  
  5. Serve with tartar sauce.

Filed Under: Scallops

Scallops with Roasted Figs and Red Onion

Large Scallops

Print Recipe
Scallops with Roasted Figs and Red Onion
Course Appetizer
Servings
People
Ingredients
  • 14 pcs Coleson’s Catch Scallops thawed
  • 6 Ripe Figs quartered lengthwise
  • 1 Red Onion halved and sliced
  • Oil splash
  • ½ c Port Wine
  • ½ c Chicken Stock
  • ¼ c Heavy Cream
  • 2 Tbsp Butter
  • Salt and Pepper to taste
Course Appetizer
Servings
People
Ingredients
  • 14 pcs Coleson’s Catch Scallops thawed
  • 6 Ripe Figs quartered lengthwise
  • 1 Red Onion halved and sliced
  • Oil splash
  • ½ c Port Wine
  • ½ c Chicken Stock
  • ¼ c Heavy Cream
  • 2 Tbsp Butter
  • Salt and Pepper to taste
Instructions
  1. Toss figs and onion with oil and bake on a sheet pan until golden.
  2. De-glaze pan with port and put in a saucepan with broth.
  3. Bring to a boil and simmer until broth is gone and add scallops, cream, and butter.
  4. Adjust seasonings.
  5. Simmer until scallops are warmed through.
  6. Serve with a side salad.

Filed Under: Scallops

Mussels on the Half Shell with Roasted Baby Carrots and Grape Tomatoes

Kono Mussels

Print Recipe
Mussels on the Half Shell with Roasted Baby Carrots and Grape Tomatoes
Course Appetizer
Servings
People
Ingredients
  • 12 Kono Mussels on the Half Shell thawed
  • 16 Baby Carrots blanched
  • 16 Grape Tomatoes
  • 8 cloves garlic
  • ½ c Red Onion diced
  • olive oil
  • ½ c White Wine
  • ½ c Chicken Broth
  • 2 Tsp Fresh Tarragon chopped
  • Salt and Pepper to taste
Course Appetizer
Servings
People
Ingredients
  • 12 Kono Mussels on the Half Shell thawed
  • 16 Baby Carrots blanched
  • 16 Grape Tomatoes
  • 8 cloves garlic
  • ½ c Red Onion diced
  • olive oil
  • ½ c White Wine
  • ½ c Chicken Broth
  • 2 Tsp Fresh Tarragon chopped
  • Salt and Pepper to taste
Instructions
  1. Toss the carrots, tomatoes, onion, and garlic with oil, salt, and pepper.  
  2. Bake at 400° for 15 minutes or until it starts to turn brown.
  3. Pour in the white wine.
  4. Transfer into a saucepan.
  5. Add broth, mussels, and tarragon.
  6. Bring to a boil.
  7. Serve with garlic bread or over pasta.

Filed Under: Shellfish, Mussels

Mussels on the Half Shell with Yukon Potatoes and Dill

Kono Mussels

Print Recipe
Mussels on the Half Shell with Yukon Potatoes and Dill
Course Appetizer
Cook Time 10-12 minutes
Servings
People
Ingredients
  • 12 Kono Mussels on the Half Shell thawed
  • 1 c Yukon Gold Potato finely diced
  • 2 Tbsp Butter
  • 2 Tbsp Shallot minced
  • ¼ c Chicken Broth
  • 2 Tbsp Fresh Dill chopped
  • ⅔ c Sour Cream
  • Salt and Pepper to taste
Course Appetizer
Cook Time 10-12 minutes
Servings
People
Ingredients
  • 12 Kono Mussels on the Half Shell thawed
  • 1 c Yukon Gold Potato finely diced
  • 2 Tbsp Butter
  • 2 Tbsp Shallot minced
  • ¼ c Chicken Broth
  • 2 Tbsp Fresh Dill chopped
  • ⅔ c Sour Cream
  • Salt and Pepper to taste
Instructions
  1. Melt the butter in a large sauté pan. Add potatoes and shallots; sauté until tender.  
  2. Add broth, dill, salt, and pepper and toss.  
  3. Divide and place on top of mussels.  
  4. Bake at 400° for 10-12 minutes or until heated through.  
  5. Top with sour cream.

Filed Under: Shellfish, Mussels

Bistro Style Head off, Shell on Shrimp

 

Print Recipe
Bistro Style Head off, Shell on Shrimp
Course Appetizer
Servings
people
Ingredients
  • 16 oz Head off Shell on Shrimp 26/30, thawed, butterflied
  • ½ c Dry Vermouth
  • ½ c Chicken Broth
  • 2 Tbsp Shallots chopped
  • 1 Tbsp garlic chopped
  • ¼ c Butter
  • Salt and Pepper
  • 1/4 c Parsley chopped
Course Appetizer
Servings
people
Ingredients
  • 16 oz Head off Shell on Shrimp 26/30, thawed, butterflied
  • ½ c Dry Vermouth
  • ½ c Chicken Broth
  • 2 Tbsp Shallots chopped
  • 1 Tbsp garlic chopped
  • ¼ c Butter
  • Salt and Pepper
  • 1/4 c Parsley chopped
Instructions
  1. Bring shallots, garlic and vermouth to boil.    
  2. Add the chicken broth and shrimp and bring to a boil.
  3. Simmer for one minute and add butter, parsley and adjust the seasonings.
  4. When the butter is melted serve with French bread.
  5. I would like to note that the shrimp cooks fast when butterflied.

Filed Under: Spring Recipes, Shrimp

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